Squid with mint, avocado and cucumber salsa

Tom Kerridges super-speedy squid marries smoky barbecue flavours with fiery chilli, tangy lime and pungent Thai fish sauce
By Tom Kerridge
Squid with mint, avocado and cucumber salsa
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes plus marinating time
  • Effort: easy


For the squid

  • 4 medium squid, cleaned and prepared
  • 1-2 limes, juice only
  • Thai fish sauce, to taste
  • vegetable oil
  • sesame oil

For the salsa

  • 2 red onions, finely chopped
  • 1 avocado, diced
  • 1-2 red chillies, sliced
  • 1 cucumber, seeds removed
  • 2 limes, juice only
  • 1 bunch coriander, chopped
  • 1 bunch mint, chopped
  • Thai fish sauce, to taste

Tips and Suggestions

Scoring the squid bodies allows the marinade to penetrate the flesh and helps them cook evenly and quickly.


1. For the squid: cut the squid bodies in half and fan out. Score with a criss-cross pattern, being careful not to cut the flesh all the way through. Place in a non-corrosive dish with the trimmed tentacles and sprinkle with the lime juice, fish sauce, vegetable oil and sesame oil, plus some black pepper. Leave to marinate for 10-15 minutes.

2. For the salsa: combine the red onion, avocado and chilli in a bowl. Dice one half of the deseeded cucumber and add it to the bowl, then cut the other half of cucumber into bigger chunks or slices and stir in to give the salsa textural contrast. Squeeze in the lime juice then add the coriander and mint and some salt and pepper. Stir and sprinkle with fish sauce to taste, then set aside for 20 minutes.

3. Preheat the barbecue so that it is very hot. Lay the squid on the grill and cook quickly until just done. Squeeze a little extra lime juice and fish sauce over and serve immediately with the salsa.

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